Originally posted by spotsanddots
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You can do it easily by using a fast reading meat thermometer. cook it ever how you want whether fried, baked, grilled, etc, and cook the meat until it reaches an internal temp of 140 degrees (145 max) and pull it and let it rest for about 10 minutes.
Dig in. it will be done throughout yet still moist... won't be quite as tender as medium (at least pink a little in the middle) but it will still be good...
It will also be better if you have aged the meat 2 weeks (dry or wet aged)... Meat will be fork cutting tender and the most flavorful...
In reality, I like to make that Pontacharain sauce using one of the fillets seared in a very hot cast iron skillet, then pour the sauce over sliced fillets at room temperature that have never been put over a fire... THAT is my favorite!
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